I am a tea drinker. It fits all occasions. Early mornings, pity parties, long talks, steamy dates, nights of insomnia, last minute cramming, cozying up on the couch...through it all there has been one man: Earl Grey. Though I certainly appreciate variety in my tea cup, I think the Earl and I have a serious and lasting relationship. What better way to show my love for the Earl than to pair him with another one of my favourite things? Cue a decadent Dark Chocolate Earl Grey Tart.
This dessert even got the nod from my mother, and she’s my (most loving) harshest critic! Even if you’re not a big tea fan, the subtle-tea (I promise to stop…) of the bergamot flavoring adds a really lovely dimension to the dessert. As long as you like chocolate, you’re good to go.
Dark Chocolate Earl Grey Tart
For the crust:
2 cups crushed chocolate wafer cookies (or chocolate graham cookies)
1 stick + 2 tbsp unsalted butter, melted
1/2 cup granulated sugar
Combine all the ingredients and press into your tart/pie pan, making sure to spread it evenly up the sides of the pan. I used a 13-inch tart pan with a removable bottom, but pretty much anything would work! Bake for approximately 12 minutes at 350F.
For the filling:
2 1/2 cups whipping cream (or heavy cream)
20 ounces (567 g) good quality bittersweet or semi-sweet chocolate, chopped
2 bags Earl Grey tea
In a medium sized sauce pan bring whipping cream to a simmer. Remove from heat and place tea bags in cream, cover the pan and let the tea steep for about 10 minutes. Remove the tea bags and place the cream back on heat. Add chopped chocolate to cream and combine over heat til ganache is smooth. Remove from heat and let cool for a few minutes. Spoon ganache into crust evenly and chill tart until ganache is set, about one hour or overnight. Serve on its on, or with Earl Grey whipped cream. Enjoy! (Goes really well with a glass of milk, or of course, a mug of hot tea!)
Earl Grey Whipped Cream:
1 1/2 cups whipping cream
1 bag Earl Grey tea
1 1/2 tsp vanilla
2 tsp granulated sugar
Heat whipping cream with tea bag on stove until cream begins to simmer. Cover the pot and remove from heat; let tea bag steep for at least half an hour. Remove tea bag and chill the cream for an hour. Whip the cream as usual, adding vanilla and sugar as you go.
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